BESAN CHEELA

BESAN CHEELA

Inspired by mytastycurry.com‘s basic Besan Cheela recipe and Urvashi Roe’s spice blend. I also really like these with sauteed onion and peas added to the mix. Serve with fresh yogurt and

Ingredients

• 1.5 cups water
• 1 cup chickpea flour
• 1 tsp each salt and chilli
• 1 tsp each ground cumin and coriander (optional)
• 1/4 tsp each ajowan seed and turmeric (optional)
• ~1tsp each grated fresh ginger and garlic (optional)
• Fresh coriander leaves

Method

1.       Whisk all of the ingredients together into a batter, adding a bit more water to get a consistency that will spread out in the pan (it might take a few pancakes to get this right).

2.       Heat a nonstick pan on medium and smear it with a little ghee or oil. Ladle some batter into the pan (I used a 1/4 cup measuring cup for this) and swirl it swiftly to get a pancake (if it doesn’t swirl easily, you you need to add a bit more water to the batter).

3.       Cook the pancake on one side until it’s almost completely dry on top and golden on the bottom (you may have to adjust the heat to keep it from burning). Flip the pancake and cook until the other side is golden, too.

Source : smarterfitter.com

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